FRIED RICE WITH EGG

3 tbsp groundnut oil 500g cooked jasmine rice, at fridge temperature 2 eggs, beaten with tsp salt 2 spring onions, finely chopped 1. Heat the oil in a wok or large frying pan on high heat until smoking, then add the rice. Spread out the rice so it all heats through, and then toss until coated well with the oil. 2. Add the eggs, and stir furiously so most of the egg is absorbed into the rice, then continue to stir-fry for a couple of minutes until some of the rice has just begun to caramelise and toast. 3. Throw over the spring onions and serve immediately.